Today, there seem to be more grocery store chains than ever before. However, despite the variety of options, if you explore any of them you will find a similar pattern – an expansive brand of products unique to that store, otherwise known as a Private Label Brand. In recent years, chain-style grocery stores have shifted their focus to increasing their brand recognition. In order to accomplish that, they need to deliver quality consumer packaged goods at a competitive price. The resulting “private label war” has been driving down the prices of store brand food products, thus creating more competition for well-known national brands. Continue Reading
Biofortis is Mérieux NutriSciences’ global research organization serving innovation in food, nutrition, health, cosmetics and consumer goods. Every member of the Biofortis team plays an integral part in the success of the trials run. At the center of our projects coordinating the activities to ensure a smooth operation, is Linda Derrig, Director of Clinical Project and Data Management. I recently spoke with Linda to ask her about her background, her role at Biofortis and her outlook on the future of innovation in the nutrition field. Continue Reading
Co-authored by Upasana Hariram, MS
You may have heard the phrase “nutrient stability” before, but do you know what it means and how it applies to your products? Nutrient stability refers to the length of time a nutrient remains in a food product at a desired level. If you are declaring nutrients on your product’s label, then you need to understand the stability of your product’s nutrients. This applies to a plethora of product categories including, but not limited to, pet food, beverages, adult food products, infant formula, toddler food and supplements. Continue Reading
Sensory testing plays a large role in ensuring product quality in the food industry. From determining consumer preferences to testing for product quality, sensory services can offer valuable insights at every stage of the product development and manufacturing process. To share insight into the world of sensory under the umbrella of food science, I sat down with Allison Chandler, the Product Performance Operations Manager at Mérieux NutriSciences’ laboratory in Gainesville, Florida.
Q: Can you describe your role at Mérieux NutriSciences?
A: As Product Performance Operations Manager for Mérieux NutriSciences, I manage a team of food scientists focused on food quality. We perform physical tests, such as texture analysis, color measurement and viscosity, as well as a variety of sensory tests, such as triangle tests and hedonic testing. We also manage large supplier monitoring programs in which we compare food samples to specified parameters in order to ensure restaurants and retailers are purchasing the highest quality products. Continue Reading
When consumers make a trip to the grocery store, increasingly they are choosing private label products over similar brand name products. Over a two year period from 2013 to 2015, sales of store-brand products in supermarkets rose by 2% to total $62.5 billion in sales, according to P.L.M.A.’s 2016 Private Label Yearbook. Offering strong private label products to consumers equals increased sales and customer loyalty for retailers.
Following this trend, retailer interest in improving and monitoring private label quality has also grown exponentially. Retailers are focusing on ways to increase private label quality, starting with how they choose suppliers and following it up with a robust quality monitoring program. These monitoring programs serve to prevent customer complaints and create customer loyalty to the brand owned by that retailer. Continue Reading
On November 2nd, Biofortis celebrated the opening of our new Biofortis Clinical Trials and Sensory & Consumer Insights Center by hosting an Open House event. We welcomed clients, vendors and friends to tour the new 12,500 square foot facility and learn more about this unique research site. In case you missed it, here are some highlights of the event and five things that our guests learned about Biofortis. Continue Reading
“In school, we’re rewarded for having the answer, not for asking a good question.” – Richard Saul Wurman
We have all done it. At some point in our careers as food industry professionals, we have set up a sensory test only to find that the information we gathered was not the answer to the question we intended to ask. So what went wrong?
Somewhere along the way, we strayed from our project objective and did not hold fast to the statistical principles that would provide robust, actionable data. Let’s review the steps in test design that will ensure a fulfilled project objective. Continue Reading
We have all heard that “4 out of 5 dentists prefer….”—-you can fill in the blank. But did they really only ask 5 dentists? Were they young? Old? Do they live on the east coast? West coast? Who are these dentists anyway?
Choosing appropriate demographics in market research and sensory evaluations is paramount when designing a sensory study. If we are asking questions of the wrong people, we might as well have not come to work that day. Putting time and thought into proper panelist recruiting and screening ensures usable, actionable data will prevail. Continue Reading